Suriname Food Guide
Content Information
Recently updated🔥Current Food Trends 2025
What's happening in Suriname's culinary scene right now
Suriname's culinary landscape in December 2025 celebrates one of South America's most diverse food cultures, reflecting the country's multicultural heritage. Surinamese cuisine combines Indian, Javanese, Creole, Chinese, Dutch, Portuguese, Jewish, and Amerindian influences into unique fusion dishes found nowhere else. December 2025 sees growing international recognition of Surinamese food as foodies discover this hidden gem. The capital Paramaribo hosts wide range of restaurants catering to diverse tastes—traditional warungs (Javanese restaurants), roti shops, Chinese eateries, and Creole establishments. Pom, the iconic casserole made with pomtayer root vegetable and chicken, remains the quintessential celebration dish served at birthdays and special occasions. Roti, brought by Indian indentured laborers in late 19th century, evolved into distinctly Surinamese version with curry fillings. December holiday season sees increased preparation of traditional dishes across all communities. Street food culture thrives at markets like Central Market in Paramaribo, offering everything from saoto soup (Javanese chicken soup) to bakabana (fried plantain with peanut sauce). Blauwgrond night market becomes evening destination for authentic Javanese satay, bami, nasi, and loempia. Moksi meti, the mixed meat and rice dish with African, Asian, and European influences, showcases Suriname's culinary fusion perfectly. December 2025 brings awareness of Surinamese food culture through social media and food blogs highlighting this underappreciated cuisine. Convenience stores and modern restaurants balance tradition with innovation. The country's multicultural harmony reflected in food—different cuisines coexist and influence each other, creating unique Surinamese identity.
Food Safety Tips
Essential food safety information to help you enjoy Suriname's cuisine safely and confidently.
Tap water in Paramaribo is generally safe
Tap water in Paramaribo and major towns is treated and generally safe to drink. However, visitors with sensitive stomachs may prefer bottled water. In rural areas, bottled water is recommended.
Choose busy vendors with high turnover
Street food is a major part of Surinamese culture and generally safe when you choose popular stalls where food is prepared fresh. Look for vendors with good hygiene practices.
Be mindful of food left in tropical heat
In Suriname's warm tropical climate, avoid foods that have been sitting at room temperature for extended periods. Stick to freshly prepared hot meals.
Surinamese food can be quite spicy
Many Surinamese dishes, especially those with Indian and Javanese origins, can be spicy. Ask vendors about spice levels and request mild versions if needed.
Dietary Options
vegetarian
HIGH AVAILABILITYVegetarian options are widely available, particularly in Indian and Javanese restaurants. Roti with vegetable curry, nasi goreng without meat, and various bean dishes are excellent choices.
vegan
MEDIUM AVAILABILITYVegan options are available but require clarification. Many Javanese and Indian restaurants can prepare vegan dishes by omitting dairy and eggs. Communicate clearly about your dietary needs.
gluten-free
MEDIUM AVAILABILITYGluten-free awareness is growing. Rice-based dishes (nasi goreng, moksi alesi) are naturally gluten-free. Roti contains wheat, so opt for rice dishes. Cross-contamination may be an issue, so clarify your needs.
halal
HIGH AVAILABILITYSuriname has significant Muslim population (Javanese and Indian Muslims), and halal food is widely available. Many restaurants and street vendors offer halal-certified options.
kosher
LOW AVAILABILITYKosher food is limited in Suriname despite historical Jewish community. Some sealed international products may be available in supermarkets. Fresh fruits, vegetables, and certain fish may be naturally kosher.
Common Allergens
Peanuts
HIGH PREVALENCEPeanuts and peanut sauce are ubiquitous in Surinamese cuisine, used in satay sauce, bakabana topping, and various dishes.
COMMONLY FOUND IN:
Shellfish
MEDIUM PREVALENCEShrimp and other shellfish appear in various Surinamese dishes, especially Creole and Chinese preparations.
COMMONLY FOUND IN:
Soy
HIGH PREVALENCESoy sauce is widely used in Javanese and Chinese-influenced dishes.
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Suriname's food culture for travelers.
Pom
Considered the national dish of Suriname, pom is a unique casserole made from grated pomtayer (tayer root vegetable), chicken, citrus juice, and spices, then baked until golden. This dish is distinctive to Suriname and widely recognized as celebration food cooked at birthdays and special occasions. The pomtayer root vegetable grows well in Suriname (unlike potatoes) and creates a rich, slightly tangy flavor when combined with chicken and citrus. The top becomes crispy while the interior stays moist. Represents Jewish-Creole fusion cuisine unique to Suriname.
Roti
Surinamese roti is a type of flatbread brought to Suriname by Indian indentured laborers in the late 19th century, now evolved into distinctly Surinamese dish. Made from flour, water, and oil, the bread is filled with curried vegetables, chicken, beef, or egg. Typically served with spicy chutney and side of potatoes. Surinamese roti is larger and different from Indian roti, often served as a wrap filled with curry. Available at numerous roti shops throughout Paramaribo, including famous spots like Roopram Roti and Joosje.
Moksi Meti
Mixed meat and rice dish with Asian, African, and European influences in both ingredients and methodology. The name translates to "mixed meat" (moksi = mixed, meti = meat). Various meats including chicken, pork, and sometimes beef are marinated in rum or wine before being slow-cooked, giving rich, complex flavor. Combined with rice and vegetables, creating hearty one-pot meal. Represents Suriname's multicultural fusion perfectly, bringing together cooking techniques and ingredients from different immigrant communities.
Bakabana
Popular street food consisting of ripe plantains (bakbananen) that are fried until golden and crispy, traditionally served with peanut sauce or other dipping sauces. The perfect combination of sweet and savory makes bakabana addictive snack. Great for on-the-go eating or as side dish to meals. The ripe plantains provide natural sweetness that contrasts beautifully with savory peanut sauce. Found at street vendors and markets throughout Suriname, especially at evening food stalls.
Saoto Soup
One of the most famous traditional Javanese chicken soups in Suriname, found at every warung (Javanese restaurant) across the country. Made with chicken broth, shredded chicken, bean sprouts, hard-boiled eggs, fried onions, and various toppings. Often served with sambal (chili paste) and ketjap (sweet soy sauce) on the side. The complex layers of flavor—savory broth, crispy fried elements, fresh vegetables—create satisfying comfort food. Essential Surinamese dining experience.
Nasi Goreng
Beloved Indonesian-style fried rice that everyone in Suriname loves. Delicious rice-based dish fried in soy sauce with shrimp paste (trassi), vegetables, and choice of protein (chicken, shrimp, or egg). Brought by Javanese immigrants in the 1890s, nasi goreng became quintessentially Surinamese. Often served with fried egg on top, cucumber, and sambal. Available at warungs and restaurants throughout the country. Essential comfort food and hangover cure.
Bami
One of the most popular dishes in Suriname, bami consists of stir-fried noodles brought by Javanese people who emigrated to Suriname in the 1890s. The noodles are fried with vegetables, meat (chicken, pork, or shrimp), and seasoned with soy sauce and spices. Often served with pickled vegetables and sambal. Similar to mie goreng but with Surinamese adaptations. Available at virtually every Javanese restaurant and food stall.
Satay (Saté)
Delicious Indonesian-inspired skewered meat (chicken, beef, pork, or even crocodile) grilled and served with rich peanut sauce. Popular snack and street food sold at warungs and BBQ gatherings. The meat is marinated in spices before grilling, creating flavorful, tender kebabs. The peanut sauce is the star—creamy, slightly sweet, with hint of heat. Sold fresh from BBQ grills at night markets, especially Blauwgrond area.
Moksi Alesi
Mixed boiled rice with salted meat, shrimp or fish, and any available vegetables. Created during slavery period by enslaved people who used leftovers of chicken, meat, dried fish, beans, vegetables, and anything they could find, with rice as base. Represents African-Surinamese Creole heritage and resourcefulness. The dish evolved from necessity into beloved comfort food. Each family has their own version, making it deeply personal dish.
Grietbana Soep with Tomtom
Known as the Surinamese love soup, this Creole dish contains root vegetables, green plantains, dried fish, salted meat, and coconut milk. The tomtom (side dish) is made of grated plantain and cassava. One of many mouthwatering and nutritious soups in Creole cuisine. The rich, creamy coconut broth combined with hearty vegetables and proteins creates filling, comforting meal. Traditionally served on Saturdays.
Loempia
Surinamese-Javanese spring rolls filled with vegetables, bean sprouts, and sometimes meat, then deep-fried until crispy. Served with sweet chili sauce or soy sauce. Popular snack and appetizer at Javanese restaurants and street stalls. Larger and heartier than typical spring rolls, often served as meal accompaniment or snack.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Suriname's diverse culinary traditions.
Bara
Fried split pea fritters that are crispy on outside and soft inside, often served with chutney or as sandwich filling. Popular Indian-Surinamese snack available at markets and street vendors.
Allergens:
Peanut Soup
Rich, creamy soup made from peanut butter, vegetables, and sometimes chicken or beef. Warming, nutritious comfort food with distinctive nutty flavor. Popular during cooler evenings.
Allergens:
Rice and Beans
Simple but flavorful dish of rice cooked with kidney beans, coconut milk, and spices. Creole staple that pairs well with meat or fish dishes.
Allergens:
Pepperpot
Traditional Amerindian dish that has become Creole favorite. Meat stew cooked with cassareep (cassava-based sauce), creating dark, rich, slightly sweet stew. Often prepared in large batches for holidays.
Moksi Alesi
Mixed rice dish with salted meat, fish, vegetables, and beans. Each family has unique recipe, making it personal comfort food. Represents Afro-Surinamese culinary heritage.
Allergens:
Dawet
Refreshing Javanese coconut milk drink with pandan-flavored rice flour jelly, served with palm sugar syrup and ice. Popular cooling beverage on hot days.
Allergens:
Teloh (Egg Rolls)
Savory Javanese-style egg rolls filled with vegetables and sometimes meat, served as snack or appetizer.
Allergens:
Chicken Foot Soup
Unique Surinamese soup made from chicken feet, vegetables, and spices. Believed to have health benefits, particularly for joints. Acquired taste but beloved by locals.
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Suriname.
Paramaribo (Capital) - Multicultural Hub
Paramaribo is the beating heart of Surinamese multicultural cuisine, with neighborhoods offering distinct culinary experiences. The capital showcases the full spectrum of Surinamese food diversity—Indian roti shops, Javanese warungs, Chinese restaurants, Creole establishments, and Dutch-influenced cafes all coexist.
Cultural Significance:
Paramaribo's UNESCO World Heritage historic center reflects Dutch colonial architecture, while its food scene represents harmony between diverse immigrant communities. December 2025 sees the city as culinary destination showcasing fusion cuisine.
Signature Dishes:
- Every type of Surinamese cuisine represented
- Blauwgrond Javanese food zone - satay, bami, nasi
- Central Market street food
- Roti shops throughout the city
Key Ingredients:
Javanese Districts (Commewijne, Saramacca)
Areas with concentrated Javanese population maintain strongest Indonesian food traditions. Warungs serve authentic Javanese dishes, and night markets showcase traditional food culture. Rice fields in these regions support nasi goreng and bami preparation.
Cultural Significance:
Javanese immigrants arrived starting in 1890, maintaining cultural traditions including food preparation methods passed through generations. Markets sell vegetables, traditional dishes, and sweets unique to Javanese-Surinamese fusion.
Signature Dishes:
- Saoto soup from family recipes
- Traditional Javanese satay
- Lotes (young mango salad)
- Homemade Javanese sweets
Key Ingredients:
Interior (Amerindian & Maroon Cuisine)
Interior regions along rivers maintain indigenous Amerindian and Maroon (descendants of escaped enslaved Africans) food traditions. Cuisine based on cassava, fish, wild game, and foraged ingredients. Less influenced by coastal immigrant cuisines.
Cultural Significance:
Represents Suriname's oldest food traditions, predating colonial and immigrant influences. Maroon communities maintained African culinary heritage while adapting to Amazonian ingredients. These traditions influence coastal Creole cuisine.
Signature Dishes:
- Pepperpot with cassareep
- Cassava bread and preparations
- River fish dishes
- Wild game preparations
Key Ingredients:
Sweet Delights & Desserts
Indulge in Suriname's traditional sweet treats and desserts.
Bojo Cake
Dense, moist cake made from grated cassava, coconut, raisins, and warm spices like cinnamon and nutmeg. Traditional Creole dessert with sweet, tropical flavor. Often served during holidays and celebrations.
Fiadu
Portuguese-Jewish influenced cake made with lots of eggs, raisins, almonds, and rum. Rich, dense texture similar to fruitcake. Traditional dessert from Suriname's Sephardic Jewish community.
Koksnot (Coconut Candy)
Sweet confection made from grated coconut and sugar, often colored pink and white. Popular homemade treat and street vendor snack. Simple but addictive.
Boyo
Traditional cassava and coconut dessert similar to bojo cake but with different texture. Made from grated cassava, coconut milk, sugar, and spices.
Javanese Sweets
Various colorful layered cakes and sweets made from rice flour, coconut milk, and pandan flavoring. Often bright green, pink, or rainbow-colored. Available at Javanese markets.
Traditional Beverages
Discover Suriname's traditional drinks, from locally produced spirits to regional wines.
Parbo Beer
National beer of Suriname, light lager brewed since 1955. Refreshing and popular throughout the country, especially at social gatherings and with spicy food.
Surinamese Rum
Locally produced rum, often used in cooking (especially for marinating moksi meti) and consumed straight or in cocktails. Various local brands available.
Soft Beverages
Discover Suriname's traditional non-alcoholic drinks, from local teas to refreshing juices.
Dawet
Refreshing Javanese coconut milk drink with pandan-flavored rice flour jelly and palm sugar syrup, served over ice. Perfect cooling beverage for tropical heat. Bright green color from pandan.
Gemberbier (Ginger Beer)
Spicy, refreshing ginger beverage, non-alcoholic despite the name. Made from fresh ginger, sugar, and spices. Popular at celebrations and as mixer.
Fresh Fruit Juices
Juices made from tropical fruits like mango, soursop, passion fruit, and papaya. Sold fresh at markets and restaurants.
Orgeade (Almond Drink)
Sweet almond-flavored beverage, served cold. Popular at celebrations and special occasions. Dutch-influenced drink now part of Surinamese culture.